Ricotta Stuffed Chicken Sliders
- 1 tablespoon olive oil
- 2 yellow onions, thinly sliced
- 2 boneless, skinless chicken breasts, cubed
- 3 boneless, skinless chicken thighs, cubed
- 8 ounces whole milk ricotta
- 2 tablespoons Worcestershire sauce
- Salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- 2 tablespoons sour mash whiskey
- 1 tablespoons sugar
- 4 tablespoons vegetable oil
- 4 tablespoons butter, softened
- 6 small rolls
- 18 ,000 Island Dressing, recipe follows
- Cornichon or pickle spears, for garnish
- 18,000 Island Dressing:
- 2 egg yolks
- 1 tablespoon lemon juice
- 3/4 cup vegetable oil
- 1 tablespoon Asian hot sauce (recommended: Sriracha)
- 1 tablespoon minced capers
- 1 tablespoon ketchup
In a heavy-bottomed Dutch oven over low heat, add the olive oil and onions. Do not move until they start turning slightly brown in color, about 1 hour.
In the meantime, grind the chicken in a food processor until the meat is chunky but uniform, using 10 short pulses. Scrape into a bowl and stir in the ricotta, Worcestershire, 1 tablespoon salt, 1 teaspoon pepper and the parsley. Mix well. Form the chicken mixture into small patties, about 3 inches in diameter and 2 inches high. Place on a sheet tray and refrigerate.
Preheat the oven to 200 degrees F.
Heat a cast-iron skillet over medium-high heat until it is hot, about 5 minutes. Add the vegetable oil and, in batches, cook the sliders until a meat thermometer registers 165 degrees F in the center, about 5 minutes on each side. Remove from the pan and hold warm on a sheet tray in the oven. Continue until all the sliders are cooked. Butter the rolls and toast in a saute pan over medium-high heat until golden brown.
To assemble, place a chicken slider on the bottom roll, top with the onion marmalade and spread the 18,000 Island Dressing on the top roll. Garnish with a cornichon or pickle spear. Serve immediately.
In a food processor, blend the egg yolks for 10 seconds until they are ribbony. Add the lemon juice and slowly add the oil in a steady, fine stream. When the mayonnaise is light in color and all the oil is incorporated, transfer to a bowl and add the hot sauce, capers and ketchup. Mix well.
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
Recipe courtesy of Emeril Lagasse